Z. L. Carpenter

Research.com Recognitions

• 1972 - Meats Research Award, American Society of Animal Science

Overview

Best Publications

• EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESS

  H. R. Cross;Z. L. Carpenter;G. C. Smith

  518
  Citations

• Comparison of Forage-Finished and Grain-Finished Beef Carcasses

  R. A. Bowling;G. C. Smith;Z. L. Carpenter;T. R. Dutson

  271
  Citations

• EFFECT OF ELECTRICAL STIMULATION ON PALATABILITY OF BEEF, LAMB AND GOAT MEAT

  J. W. Savell;G. C. Smith;T. R Dutson;Z. L. Carpenter

  215
  Citations

• RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

  G. C. Smith;Z. L. Carpenter;H. R. Cross;C. E. Murphey

  205
  Citations

• STRUCTURAL CHANGES IN ELECTRICALLY STIMULATED BEEF MUSCLE

  J.W. Savell;T.R. Dutson;G.C. Smith;Z.L. Carpenter

  200
  Citations

• Carcass Characteristics, Time on Feed and Cooked Beef Palatability Attributes

  J. D. Tatum;G. C. Smith;B. W. Berry;C. E. Murphey

  180
  Citations

• FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB

  G. C Smith;T. R. Dutson;R. L. Hostetler;Z. L. Carpenter

  176
  Citations

• LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE

  T. R. Dutson;G. C. Smith;Z. L. Carpenter

  165
  Citations

• EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS

  G. C. Smith;Hyunil Juhn;Z. L. Carpenter;K. F. Mattil

  159
  Citations

• RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF

  G.C. Smith;J.W. Savell;H.R. Cross;Z.L. Carpenter

  157
  Citations

• POSTMORTEM AGING OF BEEF CARCASSES

  G. C. Smith;G. R. Culp;Z. L. Carpenter

  154
  Citations

• EFFECT OF HIGH TEMPERATURE CONDITIONING ON SUBCELLULAR DISTRIBUTION AND LEVELS OF LYSOSOMAL ENZYMES

  P.W. Moeller;P. A. Fields;T. R. Dutson;W. A. Landmann

  136
  Citations

• Production, Carcass and Palatability Characteristics of Steers Produced by Different Management Systems

  R. A. Bowling;J. K. Riggs;G. C. Smith;Z. L. Carpenter

  134
  Citations

• BEEF QUALITY AND PALATABILITY AS AFFECTED BY ELECTRICAL STIMULATION AND COOLER AGING

  J. W. Savell;G. C. Smith;Z. L. Carpenter

  133
  Citations

• Effect of temperature and pH on the post-mortem degradation of myofibrillar proteins.

  L.D. Yates;T.R. Dutson;J. Caldwell;Z.L. Carpenter

  130
  Citations

• Effect of Electrical Stimulation on Quality and Palatability of Light-weight Beef Carcasses

  J. W. Savell;G. C. Smith;Z. L. Carpenter

  130
  Citations

• Interrelationships Between Marbling, Subcutaneous Fat Thickness and Cooked Beef Palatability

  J. D. Tatum;G. C. Smith;Z. L. Carpenter

  127
  Citations

• Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of Beef

  H. G. Dolezal;G. C. Smith;J. W. Savell;Z. L. Carpenter

  125
  Citations

• Yersinia enterocolitica-LIKE ORGANISMS FROM VACUUM-PACKAGED BEEF AND LAMB

  M. O. Hanna;D. L. Zink;Z. L. Carpenter;C. Vanderzant

  124
  Citations

• Attachment of Microorganisms to Pork Skin and Surfaces of Beef and Lamb Carcasses.

  J. L. Butler;J. C. Stewart;C. Vanderzant;Z. L. Carpenter

  123
  Citations